Cream Cheese Carrot Cake Bars
Cream Cheese Carrot Cake Bars are warmly spiced carrot cake blondies topped with a smooth, fluffy cream cheese layer. They bake in an 8×8-inch pan and are best cooled for at least 2 hours, with overnight cooling preferred before slicing.
Equipment
- 8×8-inch pan
- large microwave-safe bowl
- Medium mixing bowl
- electric mixer
Ingredients
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 cup light brown sugar, packed
- 2 to 3 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp allspice
- 1/2 tsp ground cloves
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp kosher salt, or to taste
- 1 cup grated carrots, loosely packed
- 4 oz brick-style cream cheese, softened to room temperature
- 1 egg yolk egg yolk
- 1/4 cup granulated sugar
Instructions
- Preheat oven to 350F, line an 8×8-inch pan with heavy duty non-stick aluminum foil for easier cleanup if desired, and spray with cooking spray.
- To a large microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute. Allow the melted butter to cool so you don’t scramble the egg.
- Add the egg, brown sugar, all spices, vanilla, and whisk to combine.
- Add the flour, salt, and stir to combine; don’t overmix.
- Add the carrots and stir to combine. Grate the carrots on the coarsest blade of a box grater for best results; pre-shredded carrots are not recommended because their texture is much firmer.
- Turn the batter out into prepared pan, smooth the top with a spatula; set aside.
- To a medium bowl, add the cream cheese, egg, sugar, and beat on high with a handheld electric mixer until smooth and fluffy, about 4 minutes.
- Turn the cream cheese out over the carrot batter using the blade of a butter knife or the tip of a spatula, and lightly swirl the cream cheese into the carrot batter. It won’t swirl in very deeply but just a bit is all you need.
- Bake for about 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the blondies to cool, uncovered in the pan, at room temp, for at least 2 hours (overnight is preferred) before slicing and serving.
Notes
The bars are robustly spiced; reduce all spice quantities by half for a milder flavor. For added texture, stir in 1/2 cup raisins or nuts with the carrots. Store at room temperature for up to 3 days, refrigerate for up to 2 weeks, or freeze for up to 4 months.